Venison Chili Soup

This Venison Chili Soup brings together lean ground venison, aromatic vegetables, beans, and a medley of smoky spices in a brothy chili-style soup. It's a high-protein, low-fat option with rich flavor and a slightly gamey edge that plays beautifully with bold chili and cumin. A cozy, campfire-worthy bowl perfect for chilly days.

1 tbsp olive oil

450 g ground venison

1 small onion, diced

1 bell pepper (red or green), chopped

2 cloves garlic, minced

1 tbsp chili powder

1 tsp ground cumin

½ tsp smoked paprika

½ tsp dried oregano

Pinch of cayenne pepper (optional, for extra heat)

1 tbsp tomato paste

1 can diced tomatoes

1 can kidney or black beans, drained and rinsed

3 cups beef or game stock (or use chicken/vegetable if needed)

Salt and black pepper, to taste

Juice of ½ lime (optional)

Optional Garnishes

Chopped cilantro or parsley

Shredded cheddar

Sour cream or Greek yogurt

Crushed tortilla chips

Brown the Venison

Heat oil in a large pot over medium-high heat.
Add ground venison and brown for 5–7 minutes, breaking it up with a spoon until cooked through. Remove and set aside if needed.

Sauté Vegetables

In the same pot, add onion, bell pepper, and garlic. Cook 5 minutes until softened.

Add Spices & Tomato Paste

Stir in chili powder, cumin, paprika, oregano, and cayenne.
Add tomato paste and cook for 1 minute to deepen flavor.

Simmer the Soup

Return venison to the pot. Add diced tomatoes, beans, and stock.
Bring to a boil, then reduce heat and simmer for 40 minutes, uncovered, to blend flavors.

Finish and Serve

Taste and adjust seasoning. Stir in lime juice if using.
Ladle into bowls and garnish as desired.

Pairing Suggestions

Serve with cornbread or crusty sourdough
Add a side salad with citrus vinaigrette for balance
Pairs beautifully with dark beer or bold red wine like Zinfandel or Syrah

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